The Salal berry is a tasty, little-known native treasure of the Cascade forests surrounding our meadery. We ferment this one with regionally sourced, earthy, dark buckwheat blossom honey. Bourbon barrel aging rounds off the sharp character of the flavors for a finish not unlike our blackberry mead, but with local forest flare. Enjoy at room temp or slightly chilled.
A dark, rich honey reminiscent of molasses derived primarily from the buckwheat plant. This honey is rich in vitamins and minerals, considered to be one of the most nutrient-rich honeys.
We use honey from this ecoregion, derived from honeybees' pollination of mostly wildflowers and blackberry blossoms.
Native to Cascadia, salal is found along the forest edge all around our meadery. We harvest these surprisingly unique flavored berries just a few steps from our front door. In English, it is known as salal, shallon, or simply gaultheria in Britain and has been a source of food for native peoples of our region through the ages.
We allow many of our meads to age in toasted American Oak barrels used to age bourbon for multiple years. We acquired this barrel from East Side Distilling in Portland. All bourbon barrels have been toasted or "charred". Charring isn't necessarily done to create a smokey flavor, but done to change the nature of the oak itself, to yield the best possible reaction between wood and whiskey. Many of the flavors present in the original whisky aging can be subtly detected in our meads.